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please HELP!!!!

Discussion of all aspects of biological molecules, biochemical processes and laboratory procedures in the field.

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please HELP!!!!

Postby ntpt on Tue Mar 14, 2006 1:25 am

Many cut fruit will brown quickly when exposed to air. This is caused by the naturally occuring enzyme polyphenoloxidase. If the freshly cut fruit is rubbed with lemon juice, the brown discoloration almost disappears. Why is this so??
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Postby Khaiy on Tue Mar 14, 2006 1:32 am

Possibly because the citric acid inhibits/interferes with the enzyme? I'm not 100% sure, but that sounds right to me...
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Postby kiekyon on Tue Mar 14, 2006 6:17 am

yeah, that's right'
polyphenoloxidase doesn't work well in acidic condition
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